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Crumbed NZ Greenshell™ Mussels


• 1 dozen fresh live mussels
• ¾ c flour
• 2 eggs, beaten
• ¼ c cream
• 1 c panko breadcrumbs
• Parsley, finely chopped (to serve)
• Lemon (to serve)


  1. Raw shuck the mussels using a blunt, flexible knife.
  2. Heat a deep fryer to 180C, alternatively, shallow fry the mussels by placing a fry pan onto a medium heat and fill with 2 cm of oil. Test the temperature of the oil by adding a piece of bread, it should turn golden brown after 1 minute.
  3. Pour the flour into a bowl, in a separate bowl, mix the eggs and cream together. Use a third bowl for the panko breadcrumbs.
  4. Dip the mussels into the flour to give them a light coating.
  5. Take the mussels and drag them through the egg then place into the panko breadcrumbs until fully coated.
  6. Deep fry or use a pan to shallow fry the mussels for around 4 min or until golden.
  7. Remove from oil and allow to rest on a paper towel for 1 min.

Sprinkle with fresh parsley and serve with lemon wedges and tartare sauce.

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